This baked version of classic içli köfte skips deep-frying while keeping the hearty filling. The oven-baked meatballs have a crisp exterior and tender center, making a satisfying main dish for the family.
Soak the bulgur in hot water for 10 minutes. Add the ground beef, flour, tomato paste, and salt, then knead until you have a smooth dough.
Cook the ground beef in its own fat over medium heat. Add the onions and cook until softened. Stir in the walnuts and red pepper flakes, then remove from the heat.
Take walnut-sized pieces of the outer mixture and make a hollow in each with your palm. Add the filling, close the opening, and shape into a meatball. Seal the edges firmly or the köfte may split in the oven.
Arrange the köfte on a parchment-lined baking sheet and drizzle with olive oil. Bake in an oven preheated to 200°C / 390°F for 20–25 minutes, turning occasionally.
Serve hot; yogurt or a salad with pomegranate molasses makes a good accompaniment.
Cooked meatballs keep for 3 days in the refrigerator or 2 months in the freezer. To reheat frozen meatballs, put them directly into an oven at 180°C / 355°F without thawing.
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